Chicken Liver Pate

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Imagine enjoying a fancy and delicious starter like Chicken Liver Pate. This special dish comes from France and shows off the skill of cooking in a delightful way.

The Delectable Delight: Chicken Liver Pate

Imagine enjoying a fancy and delicious starter like Chicken Liver Pate. This special dish comes from France and shows off the skill of cooking in a delightful way. It's a mix of different textures and flavors that make your taste buds happy.

Savoring the History


Transporting us to the heart of French gastronomy, Chicken Liver Pate carries a historical significance dating back to medieval times. Evolving from a humble peasant's meal to a globally esteemed delicacy, its legacy resonates with epicureans worldwide.

Key Ingredients and Preparation

  • Chicken Livers: As the centerpiece, chicken livers infuse the pate with an earthy flavor and a velvety texture, making each bite an experience to relish.
  • Aromatics: The medley of finely chopped onions, garlic, and herbs such as thyme, rosemary, or cumin weaves intricate aromatic layers into the pate's profile.
  • Butter: The addition of rich, creamy butter acts as both a binder and enhancer, bestowing a luscious mouthfeel upon each spoonful.
  • Brandy or Wine: A judicious splash of brandy or wine introduces a subtle complexity that elevates the flavors to new heights.

Artful Accompaniments

  • Toasted Baguette Slices: A symphony of textures unfolds as the pate mingles with the crunch of a masterfully toasted baguette, creating an exquisite interplay that delights the senses.
  • Cornichons: A burst of tangy exuberance arrives in the form of cornichons, their zesty demeanor cutting through the pate's richness like a gust of culinary euphoria.
  • Mustard or Chutney: A well-considered touch of mustard or fruit chutney—each a microcosm of flavor—unveils a symphony of tastes that enhances the ensemble.

 

The Health Benefits of Chicken Liver Pate

Chicken pate is typically made with ingredients rich in healthy fats, such as chicken livers and butter. These fats provide a steady source of energy, helping those on a keto diet stay fueled and satiated. Chicken pate is low in carbohydrates also rich in nutrients, and proteins for muscle maintenance, and appetite control, and also helps individuals maintain ketosis by avoiding blood sugar spikes that come from consuming too many carbs.
Beyond its gustatory charm, Chicken Liver Pate offers a treasure trove of health benefits. Packed with essential nutrients such as iron, vitamins A and B12, and folate, it contributes to optimal blood health, immune function, and energy metabolism. The pate serves as a tantalizing gateway to a realm of wellness, where indulgence and nourishment converge.

Cautions:

  • While chicken pate is beneficial for keto dieters, it's important to avoid overconsumption due to its calorie density.
  • Focus on quality ingredients and be mindful of additives or fillers that may be present in store-bought pates.
  • Maintain variety in your keto diet by incorporating other nutrient-rich foods like vegetables, eggs, nuts, and seeds.
  • When it comes to serving avoid all types of bread that was served, always serve it with keto bread or keto crackers.

 

Chicken Liver Pate
Yields8 Servings
Main Ingredients:
 450 g Chicken Liver (Washed and well-trimmed)
 120 g Onions Brawn (Small, Sliced)
 130 g Carrots (Graded)
 4 tbsp Olive Oil
 50 g Butter (Room temperature)
 2 Cloves of Garlic (Crushed)
 1 Egg (Boiled for 4-5 minutes, soft boiled egg)
 2 Bay Leave
 Salt and Pepper to taste
 ¼ tsp Cumin Ground or (Thyme), or (Nutmeg)
1

Cleaning and Prepping the Livers:
Trim the chicken livers, ensuring the removal of any connective tissues or green spots. To soften their flavor, soak them in milk, a preliminary act to make them taste better and less strong for 30 minutes. After 30 minutes wash the livers in the colander under the running water until the water becomes a translucent. Leave it for couple of minutes, to drain the excess water. Pat dry with paper towel.

2

Egg preparing:
Boil the egg for 5 minutes, put in cold water, clean the egg, leave it.

3

Sautéing Aromatics:
In frying pan with olive oil sauté the onions along with grated carrots and crushed garlic, for 5-7 minutes. As the aromatics turn translucent, the kitchen becomes of smell amazing.

4

Cooking the Livers:
Add the livers to the pan with all vegetables, cook the livers in a pan on high heat for 10 minuets until they're golden outside but still a bit pink inside and all water water evaporates. Add all spices like bay leave, salt, black pepper, thyme (alternative) or cumin. More garlic for whose who likes garlic, can add garlic powder 1/4 tsp. Allowing to all spices to infuse. Continue to cook on medium-slow heat with lid on for about 5 minutes, stirring occasionally. Do not over cook the liver, it should be pink inside, when you turn off the heat, the cooking process continuous, under the lid. Leave it for 5 more minutes.

5

Blending to Perfection:
In the kitchen processor combine the slightly cold livers with vegetables (don't forget to take out the bay leaves) with all juices, add soft boiled egg and piece of butter at room temperature mix in a food processor. Add a bit of salt, pepper, and any spices you like.

6

Letting It Rest:
Put the pate in little gars and tap them gently to get rid of air bubbles. Let it sit in the fridge for a day to get even more delicious.

7

Putting It All Together:
When you serve the pate, put some fresh herbs on top. Serve with favorite bread, croutons, toasted baguette or even creekers.
By transferring the pate into a decoration piping bag, create an ornament on top of creekers, garnish with some herbs. Serve with cornichons. Best remove from fridge before serving.
Arrange the sides around the pate to make it look pretty and taste even better.
Enjoy as a starter with glass of wine!

In conclusion, the history of pate is a rich tapestry that spans across cultures and time periods. Its journey from ancient preservation methods to an essential part of gourmet cuisine showcases the enduring appeal of this delectable spread. While specific individuals may have played roles in refining pate recipes, it's the amalgamation of culinary traditions and creativity that truly defines its entangled history.

Ingredients

Main Ingredients:
 450 g Chicken Liver (Washed and well-trimmed)
 120 g Onions Brawn (Small, Sliced)
 130 g Carrots (Graded)
 4 tbsp Olive Oil
 50 g Butter (Room temperature)
 2 Cloves of Garlic (Crushed)
 1 Egg (Boiled for 4-5 minutes, soft boiled egg)
 2 Bay Leave
 Salt and Pepper to taste
 ¼ tsp Cumin Ground or (Thyme), or (Nutmeg)

Directions

1

Cleaning and Prepping the Livers:
Trim the chicken livers, ensuring the removal of any connective tissues or green spots. To soften their flavor, soak them in milk, a preliminary act to make them taste better and less strong for 30 minutes. After 30 minutes wash the livers in the colander under the running water until the water becomes a translucent. Leave it for couple of minutes, to drain the excess water. Pat dry with paper towel.

2

Egg preparing:
Boil the egg for 5 minutes, put in cold water, clean the egg, leave it.

3

Sautéing Aromatics:
In frying pan with olive oil sauté the onions along with grated carrots and crushed garlic, for 5-7 minutes. As the aromatics turn translucent, the kitchen becomes of smell amazing.

4

Cooking the Livers:
Add the livers to the pan with all vegetables, cook the livers in a pan on high heat for 10 minuets until they're golden outside but still a bit pink inside and all water water evaporates. Add all spices like bay leave, salt, black pepper, thyme (alternative) or cumin. More garlic for whose who likes garlic, can add garlic powder 1/4 tsp. Allowing to all spices to infuse. Continue to cook on medium-slow heat with lid on for about 5 minutes, stirring occasionally. Do not over cook the liver, it should be pink inside, when you turn off the heat, the cooking process continuous, under the lid. Leave it for 5 more minutes.

5

Blending to Perfection:
In the kitchen processor combine the slightly cold livers with vegetables (don't forget to take out the bay leaves) with all juices, add soft boiled egg and piece of butter at room temperature mix in a food processor. Add a bit of salt, pepper, and any spices you like.

6

Letting It Rest:
Put the pate in little gars and tap them gently to get rid of air bubbles. Let it sit in the fridge for a day to get even more delicious.

7

Putting It All Together:
When you serve the pate, put some fresh herbs on top. Serve with favorite bread, croutons, toasted baguette or even creekers.
By transferring the pate into a decoration piping bag, create an ornament on top of creekers, garnish with some herbs. Serve with cornichons. Best remove from fridge before serving.
Arrange the sides around the pate to make it look pretty and taste even better.
Enjoy as a starter with glass of wine!

Notes

Chicken Liver Pate
IngredientsDirections

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Nutrition Facts

8 servings

Serving size

Amount per serving
Calories196
% Daily Value *
Total Fat 15.52g20%
Sodium 156.37mg7%
Total Carbohydrate 3.53g2%
Dietary Fiber 0.71g3%
Total Sugars 1.29g
Protein 10.63g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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